Coconut Chickpea and Curry Soup Recipe

I'm just going to say this to begin...

It feels SOOOOO good to be back at my computer writing recipes for you all.  I feel like we are finally starting to find our groove again after my mother-in-law's fall, and I really appreciate your patience in everything.  With that being said, I can't wait to share with you this delicious recipe for my Coconut Chickpea & Curry Soup.  

The spring weather has been all over the place, and recently that has meant cooler temperatures and lots of rain.  Because of this, I've been craving soup.  I know its crazy, but when you taste this recipe you are going to love it.

I can't wait to share it with you so...

Let's Get Started!

Coconut Chickpea & Curry Soup Recipe:
*Prep Time: 10 min  *Cook Time: 45 min *Difficulty:  Easy  *Servings: 4-6

Ingredients:

•  1 Tbsp Coconut Oil
• 1 Onion, diced
• 4-6 Cloves of Garlic, minced
• 2 Carrots, sliced
• 1 8 oz. carton of Cremini Mushrooms, quartered
• 1 lb. Broccoli Florets
• 1 c Black Rice, uncooked
• 1 Tbsp Tomato Paste
• 1/2 tsp Yellow Curry Powder
• 1 tsp Turmeric
• 1/2 tsp Cumin
• 1/2 tsp Ground Ginger
• Salt and Pepper, to taste
• 4 c Vegetable Stock
• 2 c Water
• 1 15 oz can of Coconut Milk
• 1 15 oz can of Chickpeas

Some of the best recipes I have come up with were birthed from trying use up ingredients I have left over in my fridge, and this Coconut Chickpea & Curry Soup is no exception.  

To begin you will need to place a heavy-bottom pot over medium/high heat and add the coconut oil.
Allow the pan to get hot.

While the pan is heating up, prep your vegetables.

Look at all of that colorful goodness!

Once the pot is hot and your vegetables are prepped, you can add the carrots and onion.
Let them cook for 2-3 minutes.

Next add the garlic, mushrooms, and broccoli.
Cook for 2-3 minutes.

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Now add the rice, tomato paste, curry powder, turmeric, cumin, ground ginger, salt, and pepper.
One of the things I love about this soup is how much flavor these spices bring!
Cook for 1-2 minutes.

Now you can add the vegetable stock,

Water,

and coconut milk.

Bring to a simmer and let cook for 30 minutes.

After the 30 minute simmer add the chickpeas and cook 10-15 more minutes.
Taste for seasoning.

And there you have it, a stunning and super flavorful Coconut Chickpea and Curry Soup Recipe.  Warm and hearty, full of big flavors, and pack full of delicious vegetables, this soup is perfect for these cool spring temperatures we have been having.  I know you are going to love this one so get in the kitchen and give it a try TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Coconut Chickpea & Curry Soup Recipe:
*Prep Time: 10 min  *Cook Time: 45 min *Difficulty:  Easy  *Servings: 4-6

PRINTABLE RECIPE

Ingredients:

•  1 Tbsp Coconut Oil
• 1 Onion, diced
• 4-6 Cloves of Garlic, minced
• 2 Carrots, sliced
• 1 8 oz. carton of Cremini Mushrooms, quartered
• 1 lb. Broccoli Florets
• 1 c Black Rice, uncooked
• 1 Tbsp Tomato Paste
• 1/2 tsp Yellow Curry Powder
• 1 tsp Turmeric
• 1/2 tsp Cumin
• 1/2 tsp Ground Ginger
• Salt and Pepper, to taste
• 4 c Vegetable Stock
• 2 c Water
• 1 15 oz can of Coconut Milk
• 1 15 oz can of Chickpeas

Directions:

1. Place a heavy-bottom pot over medium/heat and add the coconut oil. Allow to get hot.  
2. Chop all of the vegetables and garlic. 
3. Add the carrots and onion to the hot pot and cook for 2-3 minutes. 
4. Add the garlic, mushrooms, and broccoli to the pot and cook for 2-3 minutes. 
5. Add the rice, tomato paste, curry powder, turmeric, cumin, ground ginger, salt, and pepper to the pot and cook for 2-3 minutes. 
6. Add the vegetable stock and water to the pot.  Bring to a simmer and cook for 30 minutes. 
7. Add the chickpeas to the pot and cook for 10-15 minutes.  
8. Taste for seasoning.
9. Serve and Enjoy!